Description
These Moist Lemon Cupcakes with Raspberry Filling are a delightful treat featuring a tender lemon-flavored cake studded with pistachios, filled with a vibrant homemade raspberry compote, and topped with a luscious lemon buttercream frosting. Perfect for spring gatherings or any special occasion, these cupcakes balance tart and sweet flavors beautifully with a decorative touch of fresh raspberries and chopped pistachios.
Ingredients
Cupcakes
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (packed)
- 1 1/2 cups cake flour
- 1/3 cup finely chopped pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Raspberry Filling
- 3 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Lemon Buttercream Frosting
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Chopped pistachios (for decorating)
- Fresh raspberries (for decorating)
Instructions
- Prepare the Cupcake Pan and Oven: Line a 12-cup cupcake pan with paper liners. Preheat your oven to 350°F (180°C) to ensure even baking.
- Infuse Sugar with Lemon: Rub the packed lemon zest into the granulated sugar until the mixture resembles wet sand, enhancing the citrus flavor throughout the cupcakes.
- Mix Dry Ingredients and Butter: In a stand mixer bowl, whisk together cake flour, lemon-sugar mixture, chopped pistachios, baking powder, and sea salt. Add the cubed unsalted butter and mix on low speed for about 3 minutes, until the texture looks like coarse sand.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, whole milk, vegetable oil, egg, vanilla extract, and fresh lemon juice until well combined.
- Bring Batter Together: Add the wet ingredients to the dry mixture and mix briefly for a few seconds. Scrape down the sides of the bowl, then mix until just combined to avoid overmixing. Divide the batter evenly among the cupcake liners, filling them about three-quarters full.
- Bake the Cupcakes: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Remove from oven and cool in the pan on a wire rack for 5 minutes before transferring the cupcakes to the rack to cool completely.
- Prepare Raspberry Filling: In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice, mashing the berries occasionally. Cook until the mixture is bright red and bubbly, approximately 10-12 minutes. Stir in the cornstarch mixed with water, cooking for an additional 1-2 minutes until the filling thickens. Remove from heat and let cool.
- Make Lemon Buttercream: Using a mixer, cream the unsalted butter until smooth. Gradually add powdered sugar and mix until combined. Add heavy cream, fresh lemon juice, and lemon zest, then beat for 2-3 more minutes until the frosting is light and fluffy.
- Core and Fill Cupcakes: While cupcakes are still in the pan, core out the center of each cupcake to preserve the structure. Fill the hollow with the raspberry filling. Pipe lemon buttercream around the edges of the cored section, then spoon additional raspberry filling into the center.
- Decorate and Serve: Garnish the cupcakes with chopped pistachios and fresh raspberries for a colorful and flavorful finish. Remove cupcakes from the pan and serve at room temperature for best flavor.
Notes
- For the best light and tender cupcakes, measure cake flour by spooning it into the measuring cup and leveling it off rather than scooping directly.
- Using room temperature ingredients ensures a smooth batter and even baking.
- Keeping the cupcakes in the pan while coring helps prevent breakage and maintains the cupcake’s shape.
- A piping bag fitted with a large round tip works best for applying the frosting neatly around the raspberry filling.
- Fresh or frozen raspberries can be used for the filling; if using frozen, thaw before cooking.
